蝦仁炒蛋 蛋嫩蝦爽做法分享 Scrambled Eggs with Prawns Tasty Secrets

蝦仁炒蛋係香港人既家常菜單入面絕對係名列高位,每人都有自己一套煮法,而且可以豐儉由人,平既去超市買包急凍細粒蝦仁加幾隻普通蛋就得,貴既可以買新鮮蝦自己剝殼挑腸,再配埋蘭王蛋都仲得。

我地覺得好食既蝦仁炒蛋材料同技巧同樣重要,材料唔洗特別貴,但會用上比較大粒既急凍蝦仁同日本蛋,而技巧上就係以蛋嫩蝦爽為目標,加埋少少韮黃為蝦同滑蛋既香味點綴就perfect池,今次同大家share我地點整小夫妻版本既蝦仁炒蛋!

Scrambled Eggs with Prawns is a very common dish among Hongkongers dining table but everyone has their own style of making the same dish. If you’re price sensitive, you can buy a pack of frozen prawns from supermarket and a few normal eggs on the other hand, if you want to pay more, you can buy fresh prawns from wet market and premium Japanese eggs.

From our perspective, a mouth watering dish of Scrambled Eggs with Prawns should consist of both fresh ingredients as well as good cooking technique of the chef. We are going to share our way to make the perfect Scrambled Eggs with Prawns from our point of view.

蝦仁炒蛋 Scrambled Eggs with Prawns

蝦仁炒蛋 Scrambled Eggs with Prawns

我地認為一碟好既蝦仁炒蛋,蛋要係滑蛋,望上去要水嫩滑溜,但食落又夠香夠火喉,而蝦要岩岩熟,食落要爽口彈牙,蝦同滑蛋既鮮味配搭得相得益彰,但要加上半生熟既韮黃爽甜為菜式錦上添花

A good dish of Scrambled Eggs with Prawns should have the egg both tender and aromatic. The prawns should be just well done and in crunchy texture. Some chives can be added to create a nice fragrance which goes well with the dish

滑蛋水嫩嫩,家常菜之中既food porn代表

Absolute food porn

材料就係蝦仁同蛋,我地用左8隻急凍大蝦仁同3隻日本蛋,另加少少韮黃

Ingredients include prawns and eggs. We used 8 large frozen prawns and 3 Japanese eggs. Also optionally some Chinese chives

蝦仁浸鹽水解凍,鹽份可以抽出蝦仁中水份,令佢食落更爽口

Defrost the prawns in salty water. The salt helps draw water out from the prawns and hence make them more crunchy

解凍後抹返乾d蝦

Wipe dry the prawns

然後做幾樣野,蝦用少少鹽、糖、胡椒粉、紹興、麻油醃佢
拎少少韮黃洗淨、切段
打蛋,加入少少鹽同胡椒粉

Then we need to marinade the prawns with a little bit of salt, sugar, pepper, Shaoxine wine and sesame oil
Chop some chives as shown
Also mix the eggs and add some salt and pepper in

開爐,先中火炒蝦

Stove on. Stir fry the prawns on medium high heat

炒到佢大概咁樣半熟狀就得

Until it’s medium well

將蝦同韮黃放入蛋漿

Put prawns and chives in the egg

最重要既技巧開始黎喇,我地係個鑊落d油,之後中大火燒到d油好熱(會見到佢無咁黏身,甚至微微出煙)
我地用既依隻牛油果鍋非常輕薄,傳熱迅速,話咁快d油就燒到夠熱

Here comes the most important trick. After adding in oil, we burn the wok on medium high heat until the oil is hot enough (It becomes less sticky to the pan or white smoke emerges)
The Avocado Wok we are using is very light and thin. The heat conduction efficiency is very good so the oil can be heated up quickly

熄火,然後立即將蛋漿倒入

Then we switch off the stove and immediately add the egg solution in

因為隻鑊夠熱,靠餘溫就已經可以將蛋煮熟

We use the residual heat to cook the egg

用鑊鏟兜底,將外圍既蛋一層一層咁疉去中間,咁做就可以keep住蛋底煮得夠熟夠香,而蛋面就保持半熟既滑嫩狀態

Use a spatula to lift up the egg from the bottom in the surrounding and put it back in the centre. We repeat this to “stack up” the egg in the centre. By so doing we are essentially only cooking the down side of the egg and hence and leaving the upper side watery and tender

重覆依個鏟底層層疊既步驟直到d蛋大部份凝固,而有少部份仲係液體狀
如果餘溫唔夠熱煮到d蛋夠熟,就可以開一開火再即刻熄返,令蛋熟d

Repeat until most of the egg is consolidated but with some part being watery
If the residual heat isn’t enough, turn on the stove briefly and switch it off again

鋪埋少少蔥花係面,靚晒!

Spread some scallions on top. Beautify!

我地用既依隻鑊叫Lowenthal牛油果陶瓷不沾鍋,係我地既網店已經有售喇,佢最大既賣點係超級不沾,炒蛋都完全唔痴,同埋採用左陶瓷塗層,可以從此遠離有安全風險既PTFE塗層鍋。簡單按幾個鍵,就可以享受到安心既不沾煮食體驗喇!

The wok we are using is called Lowenthal Avocado Ceramic Non-stick Wok 28cm. Its best benefits are its superior non-stickiness and its natural composition of ceramic coating which brings you away from the health-risky PTFE coated woks most commonly seen in the market. The wok is now available on our online shop. With a few simple clicks, you can start to enjoy the carefree journey of ceramic non-stick wok cooking!

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唔想配白飯?整個乾燒伊麵啦,同你分享點樣10分鐘整起

Don’t want to serve with plain rice? Try braised e-fu noodles!

10分鐘簡易乾燒伊麵 飲宴必食 Easy and Yummy Braised E-Fu Noodles

以下依個中日溝埋既家常菜式,我地都相當鍾意

The below dish mixed Chinese and Japanese styles. We like it so much

9唔搭8既組合? 出奇好味大蔥炒和牛舌 Spontaneous Stir-fried Wagyu Tongue with Leeks

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